Chocolate Sunflower Seeds Food
CHOCOLATE SUNFLOWER SEEDS
These are yummy tidbits that are good for tossing in a salad or just eating a small handful if you're craving chocolate. I wanted to try this with nuts but didn't have enough so I used sunflower seeds and was pleased with the results.
Provided by the80srule
Categories Vegan
Time 21m
Yield 4 1/4-cup servings, 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the sunflower seeds in a bowl, and sprinkle the sugar and cocoa powder over them but don't mix yet.
- Add the oil and stir with a large fork or whisk until the seeds are fully coated with the chocolate-y mixture.
- Spread onto a cookie sheet and bake at 300F for 20-25 minutes or until desired crunchiness is reached (careful not to burn though!).
- Let cool before storing, will keep for about 1-2 weeks.
WHITE CHOCOLATE SUNFLOWER COOKIES
These delicious cookies will keep for several days if stored in a tightly sealed plastic container. I don't recommend freezing this cookie.
Provided by MarieRynr
Categories Dessert
Time 25m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325*F.
- Toast the sunflower seeds on a baking sheet with sides for 10 minutes in the preheated oven. Cool to room temperature.
- In a sifter combine the flour, baking soda, and salt. Sift onto a large piece of wax paper and set aside until needed.
- Heat 1 inch of water in the bottom half of a double boiler over medium heat. with the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely smooth and melted, about 3 to 4 minutes. Set aside until needed.
- Beat together the butter, sugar and honey with an electric mixer for 4 minutes. Use a rubber spatula to scrape down the sides of the bowl and continue to beat for 4 more minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add vanilla and beat for another minute.
- Add the melted chocolate and beat for another minute.
- Gradually beat in the flour mixture, followed by the sunflower seeds. Mix thoroughly.
- Using a heaping tablespoon of dough for each cookie, portion 9 cookies, evenly spaced , onto each of 4 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 10 minutes, rotating the sheets from top to center about halfway through the baking time.
- Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve.
Nutrition Facts : Calories 2062.3, Fat 111.9, SaturatedFat 43.2, Cholesterol 338.7, Sodium 924.4, Carbohydrate 234, Fiber 13.5, Sugar 123.3, Protein 43.9
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